Description

This hearty, healthy Halloween lentil chili is packed with smoky spices, veggies, and lentils, then topped with playful sour cream ghosts and olive spiders for a festive twist. Perfect for autumn gatherings, parties, or cozy family dinners, it’s easy to make, customizable, and nourishing for all ages.

Ingredients

Scale

1 1/2 cups dry lentils (brown or green)
2 tablespoons olive oil
1 large yellow onion, diced
4 garlic cloves, minced
2 bell peppers (orange and yellow), chopped
2 medium carrots, diced
2 celery stalks, chopped
1 can (14.5 oz) fire-roasted diced tomatoes
2 tablespoons tomato paste
5 cups vegetable broth
1 can (15 oz) black beans, drained
1 cup corn kernels (frozen or fresh, optional)
2 teaspoons smoked paprika
2 teaspoons ground cumin
1 teaspoon chili powder (or more to taste)
1 teaspoon dried oregano
Salt and black pepper, to taste
1 tablespoon apple cider vinegar
Sour cream (for ghost swirls, use dairy-free if needed)
Black olives, sliced (for spider decorations)
Fresh cilantro or parsley, chopped (for garnish)
Shredded cheese (optional, for extra richness)

Instructions

Prep all vegetables: dice onion, carrots, celery, and bell peppers; mince garlic. Rinse lentils under cold water and drain. Open and drain black beans. Measure out spices.
Heat olive oil in a large soup pot over medium heat. Add diced onion and sauté for 3-4 minutes until soft and translucent. Add garlic and stir for another minute, until fragrant.
Add carrots, celery, and bell peppers. Sauté for 5-6 minutes until they begin to soften. Sprinkle in smoked paprika, cumin, chili powder, and oregano. Mix well to coat the veggies.
Add rinsed lentils, fire-roasted diced tomatoes, tomato paste, and vegetable broth. Stir everything together. Bring to a boil over high heat (about 3-5 minutes).
Reduce heat to low, cover, and let the chili simmer for 25-30 minutes, stirring occasionally, until lentils are tender but not mushy.
For a creamy texture, blend about 1/3 of the mixture with an immersion blender right in the pot, or scoop out a few ladles and blend in a regular blender, then stir back in. Leave some chunky texture.
Stir in drained black beans and corn kernels. Simmer for another 5 minutes. Add apple cider vinegar, then taste and adjust salt and pepper as needed.
Ladle chili into bowls. Swirl sour cream into ghost shapes, place sliced black olives as spider bodies and legs, and sprinkle with fresh cilantro or parsley and shredded cheese if desired.

Notes

For a spicier chili, add jalapeño or chipotle powder. Use plant-based sour cream and cheese for vegan/dairy-free options. If chili thickens too much, add extra broth. Let chili rest for 10 minutes after cooking to thicken and meld flavors. Decorate bowls just before serving for best spooky effect.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Cuisine: American

Nutrition

Serving Size: About 1 1/2 cups (350 g) per serving
Calories: 320
Sugar: 8
Sodium: 700
Fat: 6
Saturated Fat: 1
Carbohydrates: 52
Fiber: 14
Protein: 16

Keywords: Halloween chili, lentil chili, vegan chili, spooky dinner, autumn recipes, healthy chili, vegetarian chili, festive recipes, party food, easy chili